A dense, fudgy gluten-free brownie pie with a hint of espresso and a chocolate ganache drizzle–the best dairy-free chocolate dessert I’ve ever had!
Ok guys, I seriously am obsessed with the dessert. Chocolate? Coffee? Brownies? Easy to make? It does not get better. It seriously does not. Oh, except I’m on AIP so I can’t eat it right now. That part is a bit stinky.
I don’t usually eat holiday food even when I’m home for Christmas because everyone that I’m related to is a gluten eater, but I’ve been working on making my own list of Paleo holiday recipes so one day when I have my own family we can all eat them together–that’s why I’m torturing myself by making so many desserts lately.
But enough of that talk. Let’s talk about Black Friday.
I ran out to the mall in the morning to grab a few gifts and it was horrible–so many people. SO many teenagers in gangs with their parent’s credit cards. It was rough. SO then I went home and drank like 5 cups of coffee with my dog and online shopped my heart (and my money) away. Online shopping is so the new black (Friday.)
(In case you missed it and want to do MORE shopping, I have a gift guide of all of my favorite online deals here: Holiday Gift Guide For the Creatives. )
I’m not a big shopper at all–especially when it comes to spending money on myself. I have way too much guilt wrapped in it and way too much discipline (passed down to me by my father.) But when it comes to the holidays and gift shopping that all goes out the window for me. So yeah, I’m in debt to Anthropologie big time now. But it’s ok because I think this pie is sooooo good that I might be able to use it as a form of payment. I’ll let you know how it goes.
Tips for making this Paleo Mocha Brownie Pie:
- The crust is very forgiving, so don’t stress if it falls apart while you try to roll it out. Just piece it together in the pan!
- Top this one off with either whipped cream or vanilla ice cream–go big or go home!
Paleo Mocha Brownie Pie
A dense, fudgy gluten-free brownie pie with a hint of espresso and a chocolate ganache drizzle--the best dairy-free chocolate dessert I've ever had!
- 1 cup cassava flour
- 2 tablespoons tapioca starch
- 2 tablespoons coconut flour
- ½ cup coconut oil
- 1 egg
- ¼ cup water or almond milk
- 2 eggs
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 3/4 cup almond flour
- 2/3 cup cocoa powder
- 1 Tbsp espresso powder
- 1/4 tsp baking soda
- 1/4 cup chocolate chips
- 1/3 cup chocolate chips
- 2 tsp espresso powder optional
- 3 tbsp coconut cream
To make crust:
Whisk together the coconut oil and egg until smooth. Stir in the cassava flour, coconut flour, and arrowroot, until a thick crumbly dough forms.
Add in water, two Tbsp at a time, until the dough is sticky enough to handle but not too moist.
Lay down a sheet of parchment paper and dust with some cassava flour or tapioca starch. Place the dough on the parchment and then cover with a second sheet of parchment. Roll into a circle and then flip on to the greased pie dish. Crimp the edges as desired.
Poke a few holes in the bottom of the crust with a fork and then bake for 8 minutes and set aside.
In a medium bowl, combine eggs, coconut oil, and coconut sugar. Stir in almond flour, cocoa powder, espresso powder, and baking soda. Stir until combined and then fold in chocolate chips.
Spread brownie layer over crust and then bake for 25-30 minutes, or until a knife comes out clean. Allow to cool for 20 minutes before serving.
To make ganache:
Combine ingredients in a saucepan over low heat. Stir until chocolate chips melt into the coconut cream and are thoroughly combined, about 10 minutes.
Spread ganache over pie, serve, and enjoy!